Baked mushrooms with sausage, bacon and tomatoes recipe

By Debbie Major

Serves 6
Takes 15 minutes to make, 20 minutes in the oven, plus overnight chilling
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Rating

Delicious breakfast-inspired baked mushrooms that could be eaten at any time of day. Vegetarians can use veggie sausages and omit the bacon.

Baked mushrooms with sausage, bacon and tomatoes

Ingredients

6 very large field mushrooms
75g butter, at room temperature, plus extra for greasing
1 heaped tbsp chopped fresh
thyme leaves
4 pork and herb sausages, skinned
100g smoked bacon lardons
1 beef tomato, cut into small dice
6 tbsp coarsely grated Cheddar

Method

1. The night before, remove the mushroom stalks and chop finely. Clean the caps and place gill-side up in a lightly greased roasting tin. Mix the butter, thyme and some seasoning and spread over each one. Scatter with the stalks.
2. Pull the sausagemeat into small pieces and pile onto the mushrooms with the lardons and tomato. Season lightly, cover and chill overnight.
3. The next morning, preheat the oven to 190°C/fan170°C/gas 5. Bake for 15 minutes or until the bacon and sausage are lightly golden and the mushrooms have softened. Remove, sprinkle each mushroom with cheese and bake for a further 5 minutes.

Nutritional info

Per serving: 307kcals, 27.7g fat (14.8g saturated), 10.5g protein, 3.6g carbs, 1g sugar, 1.7g salt

Chef's tip

Each mushroom should be 11-12cm across – if you can’t get them this big, serve 2 each.

Comments

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Happy_Hope

January 6

I'm on Phase 1 of the South Beach diet, so I modified this recipe to fit the "rules" of the diet. I swapped the sausage meat for low fat pork mince; bacon for back bacon; drizzled the mushrooms in olive oil rather than butter; used low fat cheddar. Was quite nice, not too dry. Filling, very meaty will all the pork and mushroom. Might have been better on a bed of watercress to give it a tangy, fresh contrast.